Ingredient of the week: Goose

Many people think goose is considered red meat because of its colour. In actual fact, goose is poultry as is chicken, duck and turkey. Goose meat is darker because geese use more oxygen in their muscles, which is delivered to the muscles by the red blood cells. Goose meat is an excellent source of Zinc, Iron, Vitamin B6 and Riboflavin. It has an intense flavour often compared to beef. It can be tough, chewy, quite fatty and tricky to cook. However, with the right recipe, ingredient combination and amount of heat, you will enjoy a delicious meal. 

Recipe: Season goose under the skin with salt and pepper. Place the whole goose on a roasting wire rack and pan, add water to the pan, cover with foil paper, bring water to a boil, reduce the heat then steam for 45 minutes. Mix the juices in the pan with tabasco and honey. Add prunes, chopped apples, stuffing mix, salt and pepper and allspice. Stuff the goose then roast for an hour. Carve and serve with chestnuts and roast potatoes.